Ghee is sometimes referred to as clarified butter. It is made by boiling regular butter and removing the milk solids that form at the bottom. You can even make your own ghee.

Ghee, however, goes a little further than clarified butter. The milk solids in ghee are caramelized & the result is a deeply intense, complex golden elixir. Ghee will keep at room temperature for months & is known to improve in flavor as it ages. It is very popular in Ayurvedic cooking.

Mustard oil is commonly found in Indian & Asian cooking. It's amber in color & very pungent in taste. Since 1990, it has gotten a bad rap in the U.S. for containing erucic acid. There is debate as to whether or not enough could be ingested for it to be problematic. With that said, Indians have been using mustard oil for millennia. The key is to heat the oil to its smoke point (480F) which kills off the erucic acid.

Tan in color & has a nutty aroma but neutral flavor. As the oil is heated, it brings out a deep nuttiness that pairs well with ginger & citrus flavors. Most of the sesame oil used in India is un-toasted.